Since I still have vampires on my mind, I thought I would gift you this hors d’oeuvres recipe. It is really tasty and incredibly easy to make.
Bloody Mary Shrimp
Makes about 50 hors d’oeuvres
1 lb medium shrimp in shell, peeled and deveined
1 1/2 cups thinly sliced celery (3 to 4 ribs)
1 cup thinly sliced scallions (about 6)
1/2 cup ketchup
1/4 cup vodka (preferably Absolut Peppar)
1/4 cup fresh lemon juice
2 Tbs bottled horseradish (not drained), or to taste
1 tsp Worcestershire sauce
1 tsp Tabasco
Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil.
Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes.
Cut shrimp into thirds and transfer to a large bowl with celery and scallions.
Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
Just before serving, stir sauce into shrimp mixture.
Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.
Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag.
Bring to room temperature, about 30 minutes, before tossing with sauce.
Sauce can be made 1 day ahead and chilled, covered.